View Full Version : Ummm.... Hi?

07-08-2007, 04:59 AM
I've been lurking here for the last 7-8 months and have done two meads in that time. I've done at least 15 meads since 2002 and haven't had a bad batch yet. One thing I will say though is that with the advice I've gleaned here has definitely speeded up my fermentation times and also shortened the time between fermentation and when I think something is "drinkable".

So I finally broke my cover in a different thread tonight and thought I had better lay out my credentials, or at least my experience. I haven't posted yet because I wanted to find the perfect avatar. Oh well, it will be coming soon. If you go to either ratebeer or beeradvocate, you may already know me. I've been a big advocate for this site on both of the other sites in the home brewing forums whenever somebody has a mead question.

I've been brewing my own beers for the last 12 years. I'm all over the spectrum there from 4% milds to 12% Imperial Stouts (that have been aging nicely after 3 years).

I made by first cyser, with crab apples, in 2002. I used too many crab apples in that one and wish I had saved some to try now. It was too tannic/dry/puckery then but was still damned tasty. I wish there were some left now 'cuz I think it would have finally mellowed to the point to where it would be almost enjoyable now. Still, it was very good then, just wish I had some of it aged now.

Anyway, from that point I was hooked. My next adventure was a pear melomel that came in at 9%. Within 3 months, somebody who had tried it asked for something for their wedding. I brewed my next batch for that (again, a pear melomel) and hit 18% when it was only 4 months old and everybody loved it. And now that it's 4 years old? Divine! Damn... there are only 2 liters of that one left.

I've done quite a few since then but never a straight mead. I typically use apple juice instead of water for filler so I guess they are basically cysers.

My latest run has been trying to perfect my Ginger Meth(aglyn). I've done three batches of it so far in the last 10 months and the last batch hit a little over 21.2% with Redstar Champagne yeast. I started it in February and will bottle it next weekend. I've gotten to the point where the turkey baster won't reach into the carboy anymore. sigh.... It's still a little hot but but it's also very tasty.

I've played with currants, strawberries, apricots and nectarines and the next one (if not another Ginger Meth) will be a huckleberry, depending on how well they do this year. I'm always looking for new ideas (but still want to perfect the Ginger Meth).

Sigh... that turkey baster can still reach the last batch, all you have to do is tip the carboy. Guess that's why I got so wordy!

Anyway, just wanted to say hi!

07-08-2007, 08:49 AM
Welcome to Gotmead.com!

You'll find everything you need to make your cysers, melomels and anything else you make just that much better here. Glad to see you out there supporting the board, and very glad to see that you've benefitted from the forums.

PS: If you would please fill out the text below where your avatar goes with "Meadmaker since 2002" (since you posted that in your introduction) you'll see mine below my avatar as an example. This is something that we do as a forum policy at the request of many of our members since they like to see the experience levels of whomever is dealing advice on the forums.



07-09-2007, 04:19 AM
Hi wildaho,

Welcome (officially) to GotMead.

Technically, it sounds like you've been around here longer than me (and you've definitely been brewing longer), so I guess that about covers it for now. :laughing7:

07-09-2007, 04:53 PM
Hey dude--I saw your other posting talking about the enzymes in honey--this comes back to a project I've been wrestling with for a while, I'll send you a PM